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Home>ISO 5530-1:2025

ISO 5530-1:2025

ISO 5530-1:2025

ISO 5530-1:2025 Historical Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

standard byInternational Organization for Standardization , 01/01/2025

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This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a constant dough mass procedure.

The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).

NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].

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Published:

01/01/2025

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1 file , 3 Bytes

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This product is restricted and cannot be purchased in the following countries Ukraine, Russia, Belarus

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